I added the sugar because Scarlett was griping about the eggs being too tart. She still complained. I added a can of sliced beets and their juice and she was okay. I'd say the sugar doesn't make the eggs sweet. However, you can omit the sugar and it will be fine. If you want them still more tart, leave out the water and go with straight vinegars.

It is interesting to research this topic online. The recipes are all very similar but the time required for the pickling to occur is oddly inconsistent. Here's one that is only overnight: Cooks.com - Recipe - Pickled Eggs And Onions

Here's one that makes you wait a full month!

Pickled eggs with ginger


Ingredients
  • 16 hard-boiled eggs (see our section on how to boil an egg)
  • 2 pints (1.1 l) of vinegar (malt or cider)
  • ½ oz (15g) of ginger
  • ½ oz (15g) of black pepper
  • ½ oz (15g) of allspice
Method
  1. Whilst the cooked boiled eggs are cooling, prepare the pickling liquid.
  2. Place all of the ingredients into a medium sized [COLOR=blue! important][COLOR=blue! important]saucepan[/COLOR][/COLOR], stir them together and heat to boiling.
  3. Once the liquid reaches boiling point, reduce the heat and let the liquid simmer for 10 minutes.
  4. Remove from the heat and leave to cool to room temperature.
  5. Meanwhile, place the peeled hard-boiled eggs into a very clean large jar.
  6. Once the pickling solution has cooled, pour it over the eggs in the jar and seal the jar tightly with the lid.
  7. Store the jar in a cool and dark cupboard for at least a month. The eggs will be ready to eat after this time.